What can be done with a cup of extra persimmon puree and a few cups of date pieces? One creates a novel cookie recipe! These came out looking just like the mounded cookies that our family adores. I knew they were excellent enough to share when my husband said, “These might be the best cookies you’ve ever made.”
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 tablespoon olive oil
- ½ tablespoon minced garlic
- ½ teaspoon crushed red pepper flakes, or to taste
- 6 medium Kalamata olives, sliced
- salt and freshly ground black pepper to taste
- ½ medium lemon, cut into wedges
Instructions
- Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
- Stir in olives and season with salt and pepper. Serve with lemon wedges.